AGSC 2530 Poultry Processing and Products (3-0-3)
A general course in egg functionality, poultry slaughter, meat quality, and value added poultry products. The science and practice of processing and products of poultry and eggs; physical, chemical, microbiological, and functional characteristics of value-added poultry products as they affect consumer acceptance, efficiency of production, and regulatory approval.
Syllabus for this course